In Thailand the first two condiments below (Nam pla prik and Prik dong) are likely be on every household's table together with a separate small dish of plain white sugar and a separate small dish of ground chili powder. Spoonfulls of each are added to suit individual taste. We suggest you make a portion of Nam pla prik and Prik dong and keep in a jar (non refrigerated) for serving as a condiment in this manner. These condiments keep very well.

Prik Si-iew wan, kratiem dong and Khing Ki mao are less common and usually served for particular dishes.

Prik si-iew wan

Kratiem dong

Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recomended) and topped up with white rice vinegar. We do offer a ready-made kratiem dong.

Khing ki mao

Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.

Nampla prik

In the condiment caddy

Preparing the chile garlic vinegar sauce

Spooning it into a condiment caddy

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